Apricot Rice Pudding
Serving Size / Yield
Ingredients
- 3/4 C. short grain rice
- 1 1/4 C. water
- 2 C. milk
- 1 C. superfine sugar
- 1/4 C. gelatin
- 2 lbs. fresh apricots
- 1/3 C. kirsch or gin
- 2/3 C. heavy cream
Directions
Put the rice and half of the water in a pan and boil until the water had been absorbed. Then add the milk and simmer for 25 minutes. Preheat the oven to 350 degrees. Add 1/3 C. of the sugar, and the gelatin to the hot rice mixture. Stir well until completely dissolved.
Meanwhile, place the apricots and the remaining water and sugar in a shallow dish and bake in the oven for 20 minutes. Blend or mash 8 apricots in their syrup. Add the kirsch or gin to the puree and then blend the puree into the rice. Whip the cream and fold into the rice.
Place the rice mixture in a greased 7 1/2-C. jelly mold, and set in the refrigerator for about 2 hours until firm. Turn out the pudding onto a flat dish and decorate the top with apricots. Place the remaining apricots on the dish around the molded pudding and serve.
Serve with: Academy Cocktail
